This citrus pie with orange and pomegranate salad is impressive and very easy to make.

“As an outspoken shy pastry chef, when I first tried it, attracted by the irresistible combination of orange citrus and almonds, it turned out to be almost perfect,” says Kate Humble, cookbook author turned host.

“As a result, I love it and probably make it more than any other cake. There are many versions, but all of them do without flour [usar] grind the almonds and use oranges, clementines or mandarins which are cooked until soft and then blended. The result is a thick and fragrant sponge cake that can be eaten with pleasure both plain and with cream. Raspberries are fine whole or in coulis, but I like it with this simple orange salad, and serve the crème fraîche with a little cinnamon to whoever wants it “.

Clementine tart with orange and pomegranate salad

portions: 8


for the cake:

375 grams, or as close as possible, of clementines or mandarins

Oil for greasing

6 eggs

225 grams of golden powdered sugar

250 grams of chopped almonds

1 full teaspoon of baking powder

For the orange salad:

6 oranges

1 teaspoon of orange blossom water

2 tablespoons of pomegranate seeds

2 tablespoons of toasted almond flakes

A few mint leaves, crushed


1. For the cake: boil the whole fruit (with its peel) in a saucepan of water for one or two hours until soft. Let it cool, cut it in half and remove the seeds. Blend the fruit halves, peel and everything else in a food processor until smooth. Preheat the oven to 248 ° F (190 ° C) [Gas Mark 5]grease and line a 7 inch (20 centimeter) springform pan.

(Andrew Montgomery / PA)

(Andrew Montgomery / PA)

2. Beat the eggs with a fork, then add the sugar, almonds and baking powder. Once well blended, add the fruit puree and mix until the fruit is evenly distributed throughout the mixture. Pour it into the mold and cook for an hour. With your trusty skewer, check that it is well cooked. If before the end of cooking it should brown too much, cover it with aluminum foil, leaving it a little loose. Let it cool in the pan or on a wire rack.

3. For the salad: Peel the oranges thoroughly, making sure to remove all the core, then cut into 1/10 inch thick discs. Put them on a plate. Sprinkle them with the orange blossom water and pomegranate seeds. Before serving, add a pinch of toasted almond flakes and mint leaves.

‘Homemade: Recipes from Kate Humble’s Farm (posted by Gaia, $ 28.17 [£ 25]; photo by Andrew Montgomery), available now.

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